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Savory Rooibos Stew

Julie Anderson TeaChef Level 1

The savory rooibos broth enhances a hearty pork and vegetable stew. Earthy rooibos tea makes a unique broth that transforms plain meat and vegetables into a memorable and wholesome meal.

30 m 2


  • 1 lb. pork loin roast, cubed
  • 6 fresh sage leaves
  • 3 tsp. Adagio rooibos tea leaves
  • half of a small white onion, sliced thinly
  • 1 Green onion, chopped
  • 5 small new red potatoes
  • 1 Portobello mushroom cap, sliced
  • 2 cloves fresh garlic, minced
  • 1 tsp. oregano
  • 1 tsp. dried thyme
  • 1 tsp. black pepper
  • 2 tsp. olive oil


Bring 3 c. water to a boil in a small saucepan. Pour hot water into a bowl, add the tea leaves, and let steep for 7 min. Straining out the tea leaves, pour tea into a saucepan. Add potatoes and a dash of pepper. Cover and let boil until potatoes are soft. In a frying pan, place olive oil, pork, onion, thyme, oregano, dash of salt, and dash of black pepper. Lightly sautee meat and onions on medium-high heat. Add pork, onions, pan juices, mushroom slices, garlic, chopped green onion, and sage leaves to boiled potatoes in rooibos broth. Reduce heat to medium and let cook with lid on until meat is cooked through. Serve this savory rooibos broth, pork, and vegetables garnished with a handful of ground pistachio nuts and a side of thick crusty bread.

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